Had dinner at Maestro this past Saturday night and the quality of the food definitely lived up to its advanced billing. Had items from "L'Evoluzione" portion of the menu which included foie gras with a hazelnut crust (wonderful), lobster ravioli with lobster tail (lobster was more tender than the lobster I had at Per Se back in June!), sturgeon roasted in a phyllo crust, and tenderloin of Kobe beef. Pre-desert was a lychee flan, with a small amount of grappa (sweet wine) poured on top that you were supposed to mix in. Desert was the crispy tiramisu with roasted pear and pear sorbet. We were seated near the open kitchen and could see Fabio calmly directing the service. This guy knows how to cook!
The wait staff was earnest and helpful, but not very knowledgeable about the menu. The level of service did not match the quality of the cuisine.
My wife and I had a great time. Can't wait to return...
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